Fatty acid composition of lamb meat from Italian and German local breeds
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24324 |
Resumo: | The aim of this study was to evaluate and compare the quality characteristics, chemical composition and lipid profile of lamb meat from Italian (Biellese and Sambucana) and German (Texel-Merino-Blackhead-Charollais [TMBC]) breeds reared in extensive and semi-extensive production systems. Meat samples from 89 animals were analysed. The meat of the lambs from semi-intensively reared Biellese, and extensively reared Sambucana and TMBC breeds produced lean meat, with slightly higher intramuscular fat content in TMBC. The latter also produced meat of darker colour (P lt 0.05) and higher protein content (P lt 0.05). The meat of Sambucana lambs presented the lowest total cholesterol content (P lt 0.05). The fatty acid profile of the meat showed a clear advantage of both extensively reared breeds, which had substantially lower proportion of saturated but higher of polyunsaturated fatty acids, particularly n-3 (P lt 0.05). The beneficial effect of the extensive rearing conditions was associated with lower n-6/n3 ratio, and atherogenic and thrombogenic indices, thereby suggesting that production system can be used successfully to modify the fatty acid profile to achieve a positive effect for the human health. |
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Fatty acid composition of lamb meat from Italian and German local breedsFatty acid profileMeatQuality characteristicsSheepThe aim of this study was to evaluate and compare the quality characteristics, chemical composition and lipid profile of lamb meat from Italian (Biellese and Sambucana) and German (Texel-Merino-Blackhead-Charollais [TMBC]) breeds reared in extensive and semi-extensive production systems. Meat samples from 89 animals were analysed. The meat of the lambs from semi-intensively reared Biellese, and extensively reared Sambucana and TMBC breeds produced lean meat, with slightly higher intramuscular fat content in TMBC. The latter also produced meat of darker colour (P lt 0.05) and higher protein content (P lt 0.05). The meat of Sambucana lambs presented the lowest total cholesterol content (P lt 0.05). The fatty acid profile of the meat showed a clear advantage of both extensively reared breeds, which had substantially lower proportion of saturated but higher of polyunsaturated fatty acids, particularly n-3 (P lt 0.05). The beneficial effect of the extensive rearing conditions was associated with lower n-6/n3 ratio, and atherogenic and thrombogenic indices, thereby suggesting that production system can be used successfully to modify the fatty acid profile to achieve a positive effect for the human health.The authors are grateful to EU ERA-NET programme and the Portuguese Foundation for Science and Technology (FCT) for funding the project “EcoLamb–Holistic Production to Reduce the Ecological Footprint of Meat (SusAn/0002/2016). CIMO authors are grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020). Dr. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract. Jos´e M. Lorenzo is member of the HealthyMeat network, funded by CYTED (ref. 119RT0568).Biblioteca Digital do IPBGonzales-Barron, UrsulaPopova, TeodoraBermúdez Piedra, RobertoTolsdorf, AnnaGeß, AndreasPires, JaimeDomínguez, RubénChiesa, FrancescoBrugiapaglia, AlbertoViola, IreneBattaglini, LucaBaratta, MarioLorenzo Rodriguez, Jose ManuelCadavez, Vasco2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24324engGonzales-Barron, Ursula; Popova, Teodora; Bermúdez Piedra, Roberto; Tolsdorf, Anna; Geß, Andreas; Pires, Jaime; Domínguez, Rubén; Chiesa, Francesco; Brugiapaglia, Alberto; Viola, Irene; Battaglini, Luca M.; Baratta, Mario; Lorenzo, José M.; Cadavez, Vasco A.P. (2021). Fatty acid composition of lamb meat from Italian and German local breeds. Small Ruminant Research. ISSN 0921-4488. 200, p. 1-70921-448810.1016/j.smallrumres.2021.106384info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:25Zoai:bibliotecadigital.ipb.pt:10198/24324Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:10.652141Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Fatty acid composition of lamb meat from Italian and German local breeds |
title |
Fatty acid composition of lamb meat from Italian and German local breeds |
spellingShingle |
Fatty acid composition of lamb meat from Italian and German local breeds Gonzales-Barron, Ursula Fatty acid profile Meat Quality characteristics Sheep |
title_short |
Fatty acid composition of lamb meat from Italian and German local breeds |
title_full |
Fatty acid composition of lamb meat from Italian and German local breeds |
title_fullStr |
Fatty acid composition of lamb meat from Italian and German local breeds |
title_full_unstemmed |
Fatty acid composition of lamb meat from Italian and German local breeds |
title_sort |
Fatty acid composition of lamb meat from Italian and German local breeds |
author |
Gonzales-Barron, Ursula |
author_facet |
Gonzales-Barron, Ursula Popova, Teodora Bermúdez Piedra, Roberto Tolsdorf, Anna Geß, Andreas Pires, Jaime Domínguez, Rubén Chiesa, Francesco Brugiapaglia, Alberto Viola, Irene Battaglini, Luca Baratta, Mario Lorenzo Rodriguez, Jose Manuel Cadavez, Vasco |
author_role |
author |
author2 |
Popova, Teodora Bermúdez Piedra, Roberto Tolsdorf, Anna Geß, Andreas Pires, Jaime Domínguez, Rubén Chiesa, Francesco Brugiapaglia, Alberto Viola, Irene Battaglini, Luca Baratta, Mario Lorenzo Rodriguez, Jose Manuel Cadavez, Vasco |
author2_role |
author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Gonzales-Barron, Ursula Popova, Teodora Bermúdez Piedra, Roberto Tolsdorf, Anna Geß, Andreas Pires, Jaime Domínguez, Rubén Chiesa, Francesco Brugiapaglia, Alberto Viola, Irene Battaglini, Luca Baratta, Mario Lorenzo Rodriguez, Jose Manuel Cadavez, Vasco |
dc.subject.por.fl_str_mv |
Fatty acid profile Meat Quality characteristics Sheep |
topic |
Fatty acid profile Meat Quality characteristics Sheep |
description |
The aim of this study was to evaluate and compare the quality characteristics, chemical composition and lipid profile of lamb meat from Italian (Biellese and Sambucana) and German (Texel-Merino-Blackhead-Charollais [TMBC]) breeds reared in extensive and semi-extensive production systems. Meat samples from 89 animals were analysed. The meat of the lambs from semi-intensively reared Biellese, and extensively reared Sambucana and TMBC breeds produced lean meat, with slightly higher intramuscular fat content in TMBC. The latter also produced meat of darker colour (P lt 0.05) and higher protein content (P lt 0.05). The meat of Sambucana lambs presented the lowest total cholesterol content (P lt 0.05). The fatty acid profile of the meat showed a clear advantage of both extensively reared breeds, which had substantially lower proportion of saturated but higher of polyunsaturated fatty acids, particularly n-3 (P lt 0.05). The beneficial effect of the extensive rearing conditions was associated with lower n-6/n3 ratio, and atherogenic and thrombogenic indices, thereby suggesting that production system can be used successfully to modify the fatty acid profile to achieve a positive effect for the human health. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24324 |
url |
http://hdl.handle.net/10198/24324 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gonzales-Barron, Ursula; Popova, Teodora; Bermúdez Piedra, Roberto; Tolsdorf, Anna; Geß, Andreas; Pires, Jaime; Domínguez, Rubén; Chiesa, Francesco; Brugiapaglia, Alberto; Viola, Irene; Battaglini, Luca M.; Baratta, Mario; Lorenzo, José M.; Cadavez, Vasco A.P. (2021). Fatty acid composition of lamb meat from Italian and German local breeds. Small Ruminant Research. ISSN 0921-4488. 200, p. 1-7 0921-4488 10.1016/j.smallrumres.2021.106384 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135432987901952 |